06/02/08

Pot Roast

Ingredients:
Chuck roast
Olive oil
Salt
Pepper
10 ½ oz. burgundy
½ TBSP thyme
2 bay leaves
1 beef bouillon cube
Onions, potatoes, carrots, etc. (whatever floats yer boat)

Brown meat in olive oil.  Drain fat.  Salt and pepper both sides.  Add burgundy, thyme, bay leaves and bouillon.  Add veggies in 2 ½ hours. Cook at 275° for 5 hours total.

Can be cooked either in a roast pan or slow cooker. 

This site was last updated 01/10/07